Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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May 18, 2011

Grapefruit Campari Sorbet

Libations used: 1/4 cup Campari
Libations left over: none, but that just means you'll have to wait until the sorbet is done...
I get cravings for sorbet on a regular basis, and after making Pear Riesling Sorbet in April, love keeping a homemade batch of lush-inspired sorbet in the freezer at all times.  It's the perfect palate cleanser and the Lush Chef's mom will be proud that she's getting enough fruit in her diet...

This Grapefruit Campari Sorbet is from David Lebovitz's blog, and is the perfect dessert to follow a night of grilling outdoors.  I wish I was grilling outdoors in Paris like David, but we can't have everything in life, now can we?  You don't need an ice cream or sorbet machine to make this - just give the mixture a whirl in your blender or food processor and chill again for about 8 hours.

Grapefruit Campari Sorbet - makes about 1 quart
  • 3 cups freshly squeezed pink grapefruit juice
  • 3/4 cup sugar
  • 1/4 cup Campari
- Warm 1 cup of grapefruit juice with the sugar over low heat, and stir until the sugar dissolves.
- Remove from heat and stir in the rest of the grapefruit juice and Campari.
- Pour mixture into a bread pan, cover and freeze.
- After mixture is frozen, puree in a blender or food processor until smooth.
- Put it back in the freezer for about 8 hours to firm up again.
- Serve and garnish with a grapefruit peel.